Acompanhamento do processo de fermentação para produção de cachaça através de métodos microbiológicos e físico-químicos com diferentes isolados de Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

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Acompanhamento do processo de fermentação para produção de cachaça através de métodos microbiológicos e físico-químicos com diferentes isolados de Saccharomyces cerevisiae

Published:2011-03 Issue:1 Volume:31 Page:184-187
ISSN:0101-2061
Container-title:Ciência e Tecnologia de Alimentos
language:en
Short-container-title:Ciênc. Tecnol. Aliment.

Author:

Soares Thaís Louise,Silva Cristina Ferreira,Schwan Rosane Freitas

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v31n1/27.pdf

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement;Foods;2023-09-04

2. Chemical Fingerprint of Non-aged Artisanal Sugarcane Spirits Using Kohonen Artificial Neural Network;Food Analytical Methods;2021-11-17

3. Complete genome sequence and analysis of a Saccharomyces cerevisiae strain used for sugarcane spirit production;Brazilian Journal of Microbiology;2021-04-09

4. The clarification of sugarcane juice and the use of CA-11 yeast produces better quality cachaça;REVISTA CIÊNCIA AGRONÔMICA;2020

5. Quality improvement and geographical indication of cachaça (Brazilian spirit) by using locally selected yeast strains;Journal of Applied Microbiology;2016-08-09

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